Linguine With Mussels and Kale |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Food & Wine. Ingredients:
3/4 lb linguine |
salt |
1/4 cup extra virgin olive oil, plus |
2 tablespoons extra virgin olive oil |
1 medium onion, quartered lengthwise and thinly sliced crosswise |
2 garlic cloves, thinly sliced |
1/2 teaspoon crushed red pepper flakes |
2 lbs mussels, scrubbed and debearded |
6 large kale leaves, stems and inner ribs discarded, leaves coarsely chopped |
Directions:
1. In a large pot of boiling salted water, cook the linguine until just barely al dente. Drain, reserving 1/2 cup of the pasta cooking water.
2. Meanwhile, in a large, deep skillet, heat 1/4 cup of the olive oil until shimmering. Add the sliced onion, thinly sliced garlic and crushed red pepper and cook over high heat until softened, about 2 minutes.
3. Add the mussels and cook, tossing, until half of them are opened, 2 to 3 minutes.
4. Add the coarsely chopped kale leaves and cook, tossing, until wilted, 3 to 4 minutes.
5. Add the linguine and the reserved cooking water and cook, tossing, until the linguine is al dente, the mussels are open and the sauce is thickened, about 2 minutes longer.
6. Discard any unopened mussels. Season the linguine generously with salt. Transfer the linguine to shallow bowls, drizzle each with 1/2 tablespoon olive oil and serve at once.
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